Whenever I have leftover mashed potatoes, I turn them into these 5-Ingredient Mashed Potato Cakes. They’re crispy on the outside, soft on the inside, and packed with simple, delicious flavor. With just a handful of ingredients and a few minutes of cooking time, these potato cakes become the perfect snack, side dish, or brunch favourite.
Quick Facts
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Prep Time: 10 minutes
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Cooking Time: 10–12 minutes
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Total Time: 20–22 minutes
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Serving Size: 8–10 potato cakes
Why You’ll Love These Mashed Potato Cakes
These potato cakes are incredibly simple yet so satisfying. They’re golden and crispy, easy to customize, budget-friendly, and perfect for using leftover mashed potatoes. Whether you serve them for breakfast, lunch, or dinner, they always get compliments. They’re also great for meal prep — reheat beautifully and pair with almost anything.
Ingredients You’ll Need
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2 cups mashed potatoes (cold leftovers work best)
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1 cup shredded cheese (cheddar, mozzarella, or your favourite)
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1 egg
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1/2 cup flour or breadcrumbs
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2 tablespoons oil or butter for frying
Optional (but delicious):
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Salt and pepper
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Chopped herbs like parsley or chives
How I Make My Mashed Potato Cakes
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Add mashed potatoes, cheese, egg, and flour/breadcrumbs to a mixing bowl.
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Stir until the mixture becomes thick and sticky enough to shape.
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Scoop a small handful and form into a patty.
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Heat oil or butter in a skillet over medium heat.
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Cook each cake for 3–4 minutes per side until golden brown and crispy.
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Place on a paper towel to remove excess oil, then serve warm.
They turn out crispy, cheesy, and irresistible every time.
Serving Suggestions
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Serve with sour cream, ketchup, or garlic aioli.
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Pair with eggs and bacon for a hearty breakfast.
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Add as a side for grilled chicken, steak, or roasted vegetables.
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Serve as a snack with dipping sauces for a fun appetizer.
Tips for Customization
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Make them cheesy: Add parmesan or pepper jack.
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Add veggies: Mix in finely chopped spinach, carrots, corn, or green onions.
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Make them spicy: Add chili flakes or diced jalapeños.
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Gluten-free option: Use gluten-free breadcrumbs or flour.
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Crispier version: Coat the patties in breadcrumbs before frying.
Nutritional Info (Approx. per cake)
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Calories: 110–140
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Carbs: 12–15g
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Fat: 5–7g
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Protein: 3–5g
(Will vary depending on cheese type and frying method.)
FAQs
1. Can I make these ahead of time?
Yes! Shape the patties and refrigerate for up to 24 hours before cooking.
2. Why are my potato cakes falling apart?
Add more flour or breadcrumbs — the mixture should be firm enough to hold shape.
3. Can I cook them in the oven or air fryer?
Absolutely!
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Oven: Bake at 400°F (200°C) for 15–20 minutes.
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Air fryer: Cook at 375°F (190°C) for 10–12 minutes.
4. Can I freeze mashed potato cakes?
Yes! Freeze uncooked patties on a tray, then store in bags. Cook from frozen.
Final Bite
These 5-Ingredient Mashed Potato Cakes are easy, versatile, and incredibly delicious. They’re perfect for using leftovers and can be customized to suit any craving. Whether you’re making them for breakfast or as a comfort-filled side dish, they always hit the spot.
